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Asparagus Enchiladas

 Asparagus Enchiladas
I adapted this recipe, which won the 1988 grand prize at the asparagus festival cook-off in Lodi, Calif. It has become a real family favorite.
12 ServingsPrep: 30 min. Bake: 30 min.


  • 1/3 cup vegetable oil
  • 1 dozen flour tortillas (8 inches each)
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cans (15 ounces each) chicken broth
  • 1 cup (8 ounces) sour cream
  • 1/2 cup green taco sauce
  • 3 cups (12 ounces) shredded Monterey Jack cheese, divided
  • 3 cups cooked shredded chicken
  • 1/2 cup chopped green onions, divided
  • 2 pounds fresh asparagus, trimmed
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup sliced ripe olives


  • In a skillet, heat oil over medium-high. Soften tortillas in the hot
  • oil 30 seconds per side. Drain on paper towel; cool.
  • In a large saucepan, melt butter over medium heat. Blend in flour.
  • Whisk in chicken broth, cook and stir until thickened. Remove from
  • the heat. Stir in sour cream and taco sauce. Keep warm but do not
  • boil. Divide the chicken, 2-1/2 cups Monterey Jack cheese and all
  • but 2 tablespoons of the onions over the 12 tortillas. Arrange
  • asparagus over filling with the tips extending beyond the tortillas.
  • Top each with 2 tablespoons sauce. Roll up and arrange, seam side
  • down, in a 13-in. x 9-in. baking dish. Top with reserved sauce and

2 of 2

Asparagus Enchiladas (continued)

Directions (continued)

  • the Parmesan cheese.
  • Bake at 400° for 25 minutes or until bubbly. Sprinkle with
  • remaining Monterey Jack cheese and return to the oven just until
  • melted. Garnish with olives and reserved onions. Serve with
  • additional green taco sauce. Yield: 12 servings.
Nutritional Facts: 1 serving (1 each) equals 526 calories, 32 g fat (15 g saturated fat), 92 mg cholesterol, 797 mg sodium, 33 g carbohydrate, 1 g fiber, 25 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.